How to Brew Tea for a Funeral
Send one of your five sons out into the night to turn on the generator. Wait for its whir to wake the village.
Strike a match and light the largest burner on the gas stove. Fill the gallon teapot to the brim. While the water simmers, reach for the canister of herbs. It is autumn, so select the za’atar, not the mint. Add the loose-leaf tea. Stir in sugar until it stops dissolving.
Enter your living room, filled with all the women of the village. Sit next to your oldest son’s wife, the mother of your granddaughter whose body is now stiff and cold. Sip your tea and murmur that she was so young. Rock her mother back and forth. Weep.
In the morning, listen as your youngest son describes how he performed CPR, how he did his best to breathe out life and beat back death. Watch your oldest son press to his chest his infant daughter, your remaining granddaughter and bearer of your name. Think what everyone is thinking: if there were no Israeli military roadblock between your house and the hospital, she might still be alive.
In two days, make tea for the entire village again, but first serve lamb. Prepare the meat so it is tender and the rice salty. Your guests will eat with efficiency, in silence. They will leave after you serve the third cup of tea.
Ensure your remaining granddaughter sees everything. She will prepare the tea when you are gone.